Kitchen

The KITCHEN at The Boston Public Market

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

The KITCHEN hosts events, classes, and workshops showcasing the bounty of New England farmers and artisans. We have public classes almost every day, for every taste, ability, and interest, including free and fee-based options:

  • Demos and tastings with local, seasonal ingredients
  • Hands-on classes showcasing different flavors and recipes with chef instruction
  • Experiences celebrating wine, beer, and cocktails
  • Workshops on various cooking styles and cultures
  • Health and wellness programs

ADDITIONAL OPPORTUNITIES:

Private Events and Classes

Looking for a unique venue for a private event, company party, or teambuilding experience? Book a private event or cooking class at The KITCHEN! Please contact kitcheninfo@thetrustees.org for more information.

Gift Certificates

Give the gift of learning for the holidays and year round! Go to www.thetrustees.org/kitchenevents to buy classes for friends/family or email kitcheninfo@thetrustees.org to buy a gift certificate.

Volunteer with Us

Looking for a fun way to give back to the community? Love food? Love to eat? Then consider joining our team of KITCHEN volunteers. Go here for more information.

About The Trustees

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees was a founding member of The Boston Public Market. The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market.

Questions? Comments? Email us at kitcheninfo@thetrustees.org

  • "Aw Shucks" Hands-on Raw Bar with Red’s Best

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply their fresh, local and sustainably-caught oysters, clams, and a variety of seasonal shellfish. One of their expert shuckers and seafood aficionados will guide participants through a shucking lesson. Everyone will get eat their fill of these raw delicious and will add “oyster shucking” to their list of new skills! While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. We'll also have a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts' cheeses. Hands-on Raw Bar with Red's Best Wednesday, June 20 Wednesday, September 126:00-7:30 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston This is a hands-on class, so prepare to get your hands dirty! Book tickets soon as this popular class will sell out. Cost is $55 for Trustees member and $69 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Jun 20
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jun 21 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Jun 21
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    Spring is finally here and with it comes the BOUNTY of New England Farms! We're working with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience. Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Friday, May 11 from 6-8 pm Thursday, May 31 from 6-8 pm Friday, June 8 from 6-8 pm Friday, June 22 from 6-8 pm Saturday, June 30 from 6-8 pm Menu: Roasted Carrots from Stillman's Farm with handmade cheese (that attendees make themselves using Appleton Farms cream), mint, and Boston Honey Co. honey Nella Pasta with with Red's Best lobster and a creme fraiche butter sauce with fresh peas from Stillman's Farm Apple Rhubarb Cobbler using apples from Red Apple Farm and Rhubarb from Siena Farm and ice cream from Crescent Ridge Dairy This menu can be made vegetarian. Unfortunately, we cannot accomodate gluten free or vegan preferences. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 22
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Friday, June 8 | Boston Smoked Fish will test and demo a brand new menu item - let them know what you think! Friday, June 15 | THIS SESSION IS CANCELED. Friday, June 22 | Stillman's Farms will test and taste new recipes using the latest veggie harvest. Friday, June 29 | Appleton Farms will sample their favorite new cheeses and explain how cheese is seasonal too. Tell us which is your favorite cheese!

    Jun 22
  • Cancelled -- Mixology Class with Green Mountain Mixology

    Jun 23 5:30-7PM This event has been cancelled.

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using a variety of locally-made spirits paired with fresh ingredients from Boston Public Market vendors to create signature flavors.

    The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows:

    • The mixologist will discuss the spirits and the process of distilling, blending and aging spirits.
    • The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation.
    • Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail.
    • And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences.

    Along with the cocktails we will have a cheese board from Appleton Farms, the Boston Public Market's purveyor of 100+ Massachusetts cheeses.

    Dates:

    • Saturday, May 26 | 5:30-7:00 pm
    • Saturday, June 23 | 5:30-7:00 pm

    Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Cancelled -- Mixology Class with Green Mountain Mixology

    This event has been cancelled. Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using a variety of locally-made spirits paired with fresh ingredients from Boston Public Market vendors to create signature flavors. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows: The mixologist will discuss the spirits and the process of distilling, blending and aging spirits. The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation. Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail. And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences. Along with the cocktails we will have a cheese board from Appleton Farms, the Boston Public Market's purveyor of 100+ Massachusetts cheeses. Dates: Saturday, May 26 | 5:30-7:00 pm Saturday, June 23 | 5:30-7:00 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Jun 23
  • Maple Mixology Class with Botanical Springs

    Oh My, Maple Mixology! Join Botanical Springs for an evening of Vermont-style backcountry mixology. In this 1.5 hour class, attendees will learn how to make three custom cocktails, including: a brand new styled Bourbon Old Fashioned, a Lemon Maple mojito perfect for a summer day on the patio, and Botanical Springs signature cocktail, the Vermont Gong. A non-alcoholic maple iced tea made with herbs sourced from Soluna farms will also be provided. Along the way, attendees will learn about the art of syrup infusing through interactive discussion, and the ins-and-outs of sugaring in the Vermonter tradition. Attendees will leave the class with a repertoire of replicable maple-inspired cocktails, and a greater understanding of maple sugaring, one of the oldest forms of agriculture native to the Northeast, and quintessential to New England culture. Be warned, after leaving this class, you might find yourself booking your next vacation to upstate Vermont! In each class, participants will learn three signature cocktails paired with Botanical Springs Syrups and locally-made spirits from Hopsters Alley. Summer Cocktails: Bourbon Old Fashion Lemon Maple Mojito Vermont Gong Non-alcoholic Maple Ice Tea Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Saturday, June 23 from 5:30-7:00 pm Saturday, August 25 from 5:30-7:00 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Botanical Springs The Boston Public Market's newest vendor, Botanical Springs makes artisanal, small batch, original infused and blended maple syrups made from only the finest all natural ingredients, making them as pure as the pristine foothills of Montgomery, Vermont they are sourced from. When Botanical Springs set out to develop smart, sustainable agriculture techniques, we searched far and wide for plants and animals that benefit each other as well as the overall environment. Harvesting birch and maple came first, we quickly learned how honey bees can improve the overall health of woodland areas. Now our bees are helping our trees at the same time that we are helping to fight Colony Collapse Disorder and other diseases that have severely diminished bee populations worldwide. About Fracesco Capaldi Francesco Capaldi is the Owner, Head Chef, and Chief mixologist of Botanical Springs. Growing up in Watertown, a suburb of Boston, he attended boarding school in western Massachusetts, where after spending spring break with his teachers collecting sap in the woods, he developed a hopeless romantics love of sugaring. 3 years ago, he decided to leave Bostons’ culinary investment scene and return to his true love, making great maple syrup. Botanical Springs line of infused syrups and birch syrups are an homage inspired by his two passions, maple sugaring and pioneering great food. About Zachariah Brown Zachariah Brown is the Sales and Market Manager for Botanical Springs Infused Maple Syrups. Coming from a background of organic farming in the Boston area, he can often be found chatting away with customers in the Boston Public Market about locally sourced food and fun new maple-centered recipes. He’s passionate about bringing quality, locally sourced food to the people of New England and introducing everyone he meets to awesome new ways to expand their gastronomic horizons.

    Jun 23
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.  Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: June 23 July 14 July 28 August 11 August 25 September 8 September 22 Topics: June 23 - It's time for ice cream!! Learn how to make fresh ice cream from scratch with Betsey from Crescent Ridge Dairy.  July 14 - Let's put together a summer picnic using local, seasonal ingredients from the Boston Public Market farmers!  July 28 - Make dumplings from scratch with Chef Cleo. August 11 - Breakfast is the most important (and delicious) meal of the day! Make cinnamon buns and fruit parfait with Chef Cleo. August 25 - All the veggies are in season! Learn how to create colorful and yummy veggie sushi with a savory dipping sauce.  September 8 - Fall is right around the corner. Learn about the changing seasons on the farm and create a seasonal veggie dish using ingredients from Siena Farm. September 22 - It's finally time for Apples! Red Apple Farm will teach us how to make Apple Bread Pudding and we'll learn about the different apple varieties and taste them all.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. 

    Jun 23
  • Farm-to-KITCHEN Cooking Classes: Flavors of Turkey and Persia

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Turkey and Persia at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Tuesday, April 3 | 6:00-8:00 pm - Flavors of Turkey Sunday, April 15 | 4:00-6:00 pm - Flavors of Persia Saturday, May 19 | 5:30-7:30 pm - Flavors of Turkey Sunday, June 10 | 4:00-6:00 pm - Flavors of Persia Saturday, June 16 | 5:30-7:30 pm - Flavors of Turkey Sunday, June 24 | 4:00-6:00 pm - Flavors of Persia Flavors of Turkey Muhammara (Red Pepper and Walnut Spread) with Crisps Ras al Hanout Chickpea Tagine with Seasonal Roasted Squash Basbousa (Rosewater Semolina Cake) This menu can be made vegetarian, but not gluten-free or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian meal or if you have other allergies. Flavors of Persia Persian-Style Spiced Carrots and Black-Eyed Peas Fleur-Spiced Lamb Meatballs with Yogurt and Pomegranate Sauce *Allergen warning: Curio’s Fleur Spice includes hibiscus, which is intercropped with peanuts (Vegetarian option not available Walnut-Pistachio Bird’s Nest This menu cannot be made vegetarian, vegan or gluten-free. This menu also contains peanuts. Please email kitcheninfo@thetrustees.org if you have allergy questions. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Jun 24
  • Summer Flow Yoga with BosYogi

    The KITCHEN at The Boston Public Market is honored to host Linette Bullock, founder of BosYogi for a FREE yoga class to help celebrate the changing seasons. We'll be flowing to summer favorites, learning how to customize our personal practice, and combining breath/movement. This all levels yoga flow is balanced in intensity with room to modify every step of the way! Find us on the mat for a fun and joyful practice sure to keep us energized and excited for summer. This is a 60 minute class. Please arrive 5 minutes before the start. Poses can be modified. This class is FREE and open to everyone. Please bring your own mat and wear cozy layers. The KITCHEN tends to be a bit chilly. There are a limited number of mats available for use, but please come early to claim one. About Linette Linette Bullock, founder of BosYogi, is a wellness advocate and yoga instructor from Boston, MA. She began teaching to help make yoga accessible for all and to help clients make mind/body connections in their own lives. Her energetic flow style classes incorporate different styles of fitness while helping students increase strength and flexibility. Linette enjoys teaching and helping her students learn how to create sequences as well as fun challenging routines in their own personal practices. BosYogi is a movement that supports cultural and body diversity in the fitness industry. She believes everyone can do amazing things!

    Jun 24
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm. Sweet Breads | Cinnamon Raisin & Swedish Cardamom Braid Dates: May 13 and May 20 Get ready to get your hands in some dough and join us for our sweet breads baking class. Learn to bake two different loaves while mastering the science of bread! We'll start out with a sweet cinnamon raisin loaf and end with a fragrent Swedish Cardamom braid. Each attendee will make one (1) cinnamon raisin loaf and one (1) swedish cardamom braid to take home. French Breads | Baguettes and Brioche Dates: June 3 and June 24 A classic french bread class you knead! You'll master the simple techniques to making the perfect crispy baguette loaf, while you also perfect the soft tender crumb of the sweet brioche. Each attendee will make one (1) baguette and one (1) loaf of brioche to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 24
  • Farm-to-KITCHEN Cooking Classes: Flavors of Latin America

    Take a trip to Latin America at The KITCHEN at the Boston Public Market! We're taking traditional recipes from Mexico and Guatemala and giving them a seasonal and local twist. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market to create innovative versions of traditional Latin cuisines. Guided by Chef Ricardo, you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Dates: Tuesday, June 26 from 6:00-8:00 pm Tuesday, July 10 from 6:00-8:00 pm Flavors of Latin America Menu: Ceviche Latino | With fresh tomatoes, red onion, peanuts, sweet corn, lime juice, fresh chilies and catch of the day from Red’s Best. Topped with Sienna Farms Tortilla Chips. Chicken Mole | Made with toasted Q’s nuts and seeds, Mexican chocolate from Taza, fresh tomato sauce from Appleton Farms and free range chicken from Chestnut Farms. Tres Leches Cake | Made with Appleton Farms milk and cream In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. In this combination demo and hands-on cooking class, Ricardo will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. He will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Ricardo Monroy Ricardo M. is a culinary professional, private and personal chef, freelancer, and artist. He has 15 years of culinary experience working locally and outside the US. Born and raised in Guatemala City, at the age of 17, Ricardo opened his own Cerveceria. After having success as a restaurateur, Ricardo moved to Europe to experience a different lifestyle and culture and learn the essentials of European cooking. In Switzerland, Ricardo was the head chef of Treibhaus Luzern, a youth and cultural center where he won the "best cultural kitchen of Lucerne", a recognition given by the local cultural scene in the city. After living in Europe for eight years, Ricard moved back to his homeland of Guatemala with a new perspective to travel, work as an adventure travel guide, and learn new things in Central America. He then moved to Boston to pursue culinary arts in America and joined Haley House as a chef and recently became the program coordinator and culinary instructor for Take Back the Kitchen (TBK) which is a cooking, nutrition, and gardening program that empowers urban youth and their families to take charge of their health and wellbeing through experiential learning.

    Jun 26
  • The Art of the Dumpling with Noodle Lab

    Learn the art of the dumpling. In this fun, hands-on class, Audrey Yap, co-owner of Noodle Lab, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. Audrey will walk attendees through the steps for preparing homemade dough and share secrets for shaping and filling dumplings. Enjoy working alongside classmates and practice shaping and pan searing dumplings to perfection. Plus, learn techniques for making fresh dipping sauce from scratch! Each participate will enjoy 12 dumplings each. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chicken and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory soy dipping sauce The Art of The Dumpling with Noodle Lab Wednesday, June 27  Wednesday, July 25 Wednesday, August 22 Wednesday, September 196:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Jun 27
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jun 28 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Jun 28
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Friday, June 8 | Boston Smoked Fish will test and demo a brand new menu item - let them know what you think! Friday, June 15 | THIS SESSION IS CANCELED. Friday, June 22 | Stillman's Farms will test and taste new recipes using the latest veggie harvest. Friday, June 29 | Appleton Farms will sample their favorite new cheeses and explain how cheese is seasonal too. Tell us which is your favorite cheese!

    Jun 29
  • Summer Flow Yoga with BosYogi

    The KITCHEN at The Boston Public Market is honored to host Linette Bullock, founder of BosYogi for a FREE yoga class to help celebrate the changing seasons. We'll be flowing to summer favorites, learning how to customize our personal practice, and combining breath/movement. This all levels yoga flow is balanced in intensity with room to modify every step of the way! Find us on the mat for a fun and joyful practice sure to keep us energized and excited for summer. This is a 60 minute class. Please arrive 5 minutes before the start. Poses can be modified. This class is FREE and open to everyone. Please bring your own mat and wear cozy layers. The KITCHEN tends to be a bit chilly. There are a limited number of mats available for use, but please come early to claim one. About Linette Linette Bullock, founder of BosYogi, is a wellness advocate and yoga instructor from Boston, MA. She began teaching to help make yoga accessible for all and to help clients make mind/body connections in their own lives. Her energetic flow style classes incorporate different styles of fitness while helping students increase strength and flexibility. Linette enjoys teaching and helping her students learn how to create sequences as well as fun challenging routines in their own personal practices. BosYogi is a movement that supports cultural and body diversity in the fitness industry. She believes everyone can do amazing things!

    Jun 30
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Friday, June 1 (6:00-8:00 pm) Sunday, June 3 (4:00-6:00 pm) Wednesday, June 13 (6:00-8:00 pm) Saturday, June 16 (1:00-3:00 pm) Sunday, July 1 (4:00-6:00 pm) Sunday, July 8 (4:00-6:00 pm) Sunday, July 15 (4:00-6:00 pm) Saturday, July 28 (5:00-7:00 pm) Sunday, August 5 (4:00-6:00 pm) Sunday, August 19 (4:00-6:00 pm) Sunday, September 23 (12:00-2:00 pm) Sunday, September 30 (12:00-2:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.  Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact kitcheninfo@thetrustees.org at least 7 days prior to the start of the program to receive a full refund. Refunds will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes. The KITCHEN reserves the right to change program locations, schedules, or instructors when necessary.

    Jul 1
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jul 5 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Jul 5
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Jul 6
  • Truffle Making Workshop with Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with the whole family! First, attendees will learn how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread into this delicious treat (it's like fondue). Then, roll decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier, and take home a dozen truffles to eat at home or gift to a friend! We have several family-friendly truffle making classes that will satisfy all your wildest cravings & let you share a sweet moment with your whole family making chocolate side-by-side. Family-Friendly Truffle Making w/ Taza Saturday, July 7, 2:00-3:00 pm Saturday, August 4, 1:00-2:00 pm Saturday, September 1, 1:00-2:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Jul 7
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts: First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, June 16, 5:30-7:00 pm Saturday, July 7, 5:00-6:30 pm Saturday, July 14, 5:00-6:30 pm Saturday, August 4, 5:00-6:30 pm Saturday, August 11, 5:00-6:30 pm Saturday, September 1, 5:00-6:30 pm Saturdya, September 8, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Jul 7
  • Baking School: Ice Cream Cakes with Chef Cleo

    We're celebrating summer with a special treat: Ice Cream Cakes! Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect desserts. This July, August and September we've decided to through all Baking School rules out the window and spend some time focused on everyone's favorite summer dessert so we've parnered with the ice cream experts, Crescent Ridge Dairy! Attendees will work in teams to make ice cream from scratch using farm-fresh cream and all the toppings, like fresh ganache and vanilla whipped cream. They will also learn how to make the perfect, moist cake. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they create their cakes! Baking School is scheduled for Sundays from 1:00-3:00 pm. Dates: July 8 July 15 August 5 August 12 September 9 September 16 Topics and Dates: July | Fresh Stillman's Farm strawberry ice cream with classic vanilla cake and Appleton Farms whipped cream - strawberries sourced from Stillman's Farm August | Decadent Taza Chocolate ice cream with Q's Nuts peanut butter cake and a rich Taza ganache and Q's nuts topping September | Mint chocolate chip ice cream using fresh mint from Corner Stalk Farms and Taza Chocolate with a moist Taza Chocolate cake and Appleton Farms whipped cream About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jul 8
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Friday, June 1 (6:00-8:00 pm) Sunday, June 3 (4:00-6:00 pm) Wednesday, June 13 (6:00-8:00 pm) Saturday, June 16 (1:00-3:00 pm) Sunday, July 1 (4:00-6:00 pm) Sunday, July 8 (4:00-6:00 pm) Sunday, July 15 (4:00-6:00 pm) Saturday, July 28 (5:00-7:00 pm) Sunday, August 5 (4:00-6:00 pm) Sunday, August 19 (4:00-6:00 pm) Sunday, September 23 (12:00-2:00 pm) Sunday, September 30 (12:00-2:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.   Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact kitcheninfo@thetrustees.org at least 7 days prior to the start of the program to receive a full refund. Refunds will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes. The KITCHEN reserves the right to change program locations, schedules, or instructors when necessary.

    Jul 8
  • Farm-to-KITCHEN Cooking Classes: Flavors of Latin America

    Take a trip to Latin America at The KITCHEN at the Boston Public Market! We're taking traditional recipes from Mexico and Guatemala and giving them a seasonal and local twist. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market to create innovative versions of traditional Latin cuisines. Guided by Chef Ricardo, you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Dates: Tuesday, June 26 from 6:00-8:00 pm Tuesday, July 10 from 6:00-8:00 pm Flavors of Latin America Menu: Ceviche Latino | With fresh tomatoes, red onion, peanuts, sweet corn, lime juice, fresh chilies and catch of the day from Red’s Best. Topped with Sienna Farms Tortilla Chips. Chicken Mole | Made with toasted Q’s nuts and seeds, Mexican chocolate from Taza, fresh tomato sauce from Appleton Farms and free range chicken from Chestnut Farms. Tres Leches Cake | Made with Appleton Farms milk and cream In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. In this combination demo and hands-on cooking class, Ricardo will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. He will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Ricardo Monroy Ricardo M. is a culinary professional, private and personal chef, freelancer, and artist. He has 15 years of culinary experience working locally and outside the US. Born and raised in Guatemala City, at the age of 17, Ricardo opened his own Cerveceria. After having success as a restaurateur, Ricardo moved to Europe to experience a different lifestyle and culture and learn the essentials of European cooking. In Switzerland, Ricardo was the head chef of Treibhaus Luzern, a youth and cultural center where he won the "best cultural kitchen of Lucerne", a recognition given by the local cultural scene in the city. After living in Europe for eight years, Ricard moved back to his homeland of Guatemala with a new perspective to travel, work as an adventure travel guide, and learn new things in Central America. He then moved to Boston to pursue culinary arts in America and joined Haley House as a chef and recently became the program coordinator and culinary instructor for Take Back the Kitchen (TBK) which is a cooking, nutrition, and gardening program that empowers urban youth and their families to take charge of their health and wellbeing through experiential learning.

    Jul 10
  • Farm-to-KITCHEN Cooking Class: Classic Greek Flavors with Chef Jody Adams

    The KITCHEN at the Boston Public Market is honored to welcome James Beard Award Winner and Top Chef Masters contestant Chef Jody Adams for a very special hands-on cooking experience. In Chef Adams' class, attendees will learn the traditional Greek cuisine that has people lining up for her newest restaurants, Saloniki, in Boston and Cambridge. She will also draw on techniques and flavors of her other popular restaurants, Trade, Porto, and formerly, Rialto. Join us to cook side-by-side with one of Boston's most prestigious chef heros who is committed to highlighting New England’s local farmers, fishermen and artisans on her menus! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Adams you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Wednesday, July 11 | 6-8 pm Wednesday, August 29 | 6-8 pm Wednesday, September 26 | 6-8 pm Menu: Meze: Dakos Salad, Halloumi, Horta, Herb Salad from Stillman's Farm Chestnut Farms Chicken Souvlaki and Siena Farm Zucchini Fritters with Tzatziki Portokalopita (Orange Yogurt Cake) made with Appleton Farms yogurt This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $72 for Trustees member and $90 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jody Adams In 2016 the James Beard Award-winning Chef Jody Adams shut the doors on her Harvard Square restaurant Rialto after an extraordinary 22-year run. Great food, in her view, no longer depended on a fine dining environment. She turned her attention to the Boston restaurants she built and runs with partners Eric Papachristos, Sean Griffing and Jon Mendez. The lively restaurant TRADE had been rocking on the Greenway in the financial district since 2011. And Saloniki, a fast-casual Greek restaurant in the Fenway, has had lines snaking out the door from its opening day in 2015; its Cambridge spinoff, little more than a year old, is equally popular. Finally, diners looking for a taste of Adams’ signature Mediterranean dishes without the white-tablecloth formality have found a safe harbor in Porto, a full-service restaurant next to Sak’s Fifth Avenue that opened a few months before Rialto closed. “I never stand still,” Adams says. With a closetful of “best” awards for her food and restaurants, Adams is proudest of her work advocating for children’s welfare or combating hunger through her support of the Boston Food Bank. In 2010 she received the Humanitarian of the Year Award from Share our Strength. During regular visits to Haiti, she helps to shape and maintain the hospitality programs for Partners in Health facilities. Adams might now be perched at the pinnacle of her career, except that another pinnacle might be just around the corner. A third Saloniki is planned to open in Harvard Square next fall. She’s definitely not standing still. Adams will be inducted to the prestegious James Beard Foundation’s “Who’s Who” list in May of 2018.

    Jul 11
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jul 12 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Jul 12
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Jul 13
  • Mixology Class with Bully Boy Distillers

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Bully Boy Distillers liquors paired with their freshly made bitters and syrups. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. Working in a small group, participants will learn how to make three cocktails start to finish and talk about basic cocktail terminology: up, rocks, stirred vs. shaken, different types of shakers, stirrers, bitters vs. mixers, etc. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Bully Boy whiskey, rum and gin. July, August, and September Cocktails Classic Brown Derby made with American Straight Whiskey Vodka Gimlet made with Vodka Bees Knees made with Estate Gin Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, July 13 from 6:00-7:30 pm Friday, August 10 from 6:00-7:30 pm Friday, September 14 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility. Classes will be led by either Alex Koblan or Adrian Navarro from the Bully Boy team. Alex Koblan has been a brand ambassador for Bully Boy for over 2 years and recently took on a full time position running the distillery Tasting Room, events program, and social media/marketing. Her first foray into the beverage industry was with beer which developed into a passion for spirits and all things Bully Boy. Swing by the Tasting Room most nights to catch her in action. Adrian Navarro is one of the lead bartenders in the Bully Boy Tasting Room and has been with the team since the space opened in April of 2017. Adrian's passion for riffs on classic cocktails and sweet liquid treats can be found all over the Bully Boy menu and he prides himself on ensuring each and every guest has a wonderful and unique experience during their visits. Stop in Thursdays through Sundays to see him in action at the Tasting Room!

    Jul 13
  • KITCHEN Master Class: Summertime Veggies and Chicken Three-Ways

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours on Saturday, from 1:00-3:00 pm. Saturday, July 14 | Summertime Veggies Saturday, July 28 | Summertime Veggies Saturday, August 11 | Summertime Veggies Saturday, August 25 | Chicken 3-ways Saturday, September 15 | Chicken 3-ways Saturday, September 29 | Chicken 3-ways Summertime Veggies: Celebrate summer by making fresh veggies the star of your plate Peach and tomatos from Stillman's Farm with warm ricotta and basil, honey fruit shrub from Corner Stalk Farm (attendees make ricotta from scratch) Warm cranberry bean salad with sumac onions, asiago cheese from Appleton Farms, local grains, and herbs from Corner Stalk Farm. Tacos with peppers, zucchini, onions and elote (off the cob Mexican-style sweet corn) and spicy salsa verde from Stillman's Farm and pickled green tomatoes Chicken Three-Ways: Chicken that's thoughtfully raised and expertly prepared in three classic styles (chicken sourced from Chestnut Farms) Appleton Farms buttermilk fried chicken with fresh gravy and a simple green salad "Trussed" and roasted chicken with fresh herbs and simple seasoning with herbed potatoes Traditional chicken tikka masala using spice blends from Soluna Garden Farm The Summertime Veggie menu is completely vegetarian and can be made vegan or gluten-free. The Chicken 3-ways menu cannot be made vegetarian, vegan or gluten-free. Please email kitcheninfo@thetrustees.org for special dietary requests. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jul 14
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.  Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: June 23 July 14 July 28 August 11 August 25 September 8 September 22 Topics: June 23 - It's time for ice cream!! Learn how to make fresh ice cream from scratch with Betsey from Crescent Ridge Dairy.  July 14 - Let's put together a summer picnic using local, seasonal ingredients from the Boston Public Market farmers!  July 28 - Make dumplings from scratch with Chef Cleo. August 11 - Breakfast is the most important (and delicious) meal of the day! Make cinnamon buns and fruit parfait with Chef Cleo. August 25 - All the veggies are in season! Learn how to create colorful and yummy veggie sushi with a savory dipping sauce.  September 8 - Fall is right around the corner. Learn about the changing seasons on the farm and create a seasonal veggie dish using ingredients from Siena Farm. September 22 - It's finally time for Apples! Red Apple Farm will teach us how to make Apple Bread Pudding and we'll learn about the different apple varieties and taste them all.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. 

    Jul 14
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts: First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, June 16, 5:30-7:00 pm Saturday, July 7, 5:00-6:30 pm Saturday, July 14, 5:00-6:30 pm Saturday, August 4, 5:00-6:30 pm Saturday, August 11, 5:00-6:30 pm Saturday, September 1, 5:00-6:30 pm Saturdya, September 8, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Jul 14
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Friday, June 1 (6:00-8:00 pm) Sunday, June 3 (4:00-6:00 pm) Wednesday, June 13 (6:00-8:00 pm) Saturday, June 16 (1:00-3:00 pm) Sunday, July 1 (4:00-6:00 pm) Sunday, July 8 (4:00-6:00 pm) Sunday, July 15 (4:00-6:00 pm) Saturday, July 28 (5:00-7:00 pm) Sunday, August 5 (4:00-6:00 pm) Sunday, August 19 (4:00-6:00 pm) Sunday, September 23 (12:00-2:00 pm) Sunday, September 30 (12:00-2:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.  Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact kitcheninfo@thetrustees.org at least 7 days prior to the start of the program to receive a full refund. Refunds will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes. The KITCHEN reserves the right to change program locations, schedules, or instructors when necessary.

    Jul 15
  • Baking School: Ice Cream Cakes with Chef Cleo

    We're celebrating summer with a special treat: Ice Cream Cakes! Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect desserts. This July, August and September we've decided to through all Baking School rules out the window and spend some time focused on everyone's favorite summer dessert so we've parnered with the ice cream experts, Crescent Ridge Dairy! Attendees will work in teams to make ice cream from scratch using farm-fresh cream and all the toppings, like fresh ganache and vanilla whipped cream. They will also learn how to make the perfect, moist cake. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they create their cakes! Baking School is scheduled for Sundays from 1:00-3:00 pm. Dates: July 8 July 15 August 5 August 12 September 9 September 16 Topics and Dates: July | Fresh Stillman's Farm strawberry ice cream with classic vanilla cake and Appleton Farms whipped cream - strawberries sourced from Stillman's Farm August | Decadent Taza Chocolate ice cream with Q's Nuts peanut butter cake and a rich Taza ganache and Q's nuts topping September | Mint chocolate chip ice cream using fresh mint from Corner Stalk Farms and Taza Chocolate with a moist Taza Chocolate cake and Appleton Farms whipped cream About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jul 15
  • Flavors of Spain, Peru & Hawaii: Ceviche & Poke Workshop with Red’s Best

    Let us take you on a journey through traditional raw preparations of locally-caught seafood. One recipe is from Peru: delicately sliced white fish, marinated in citrus juice, chilies and herbs. Another recipe is from the coast of Spain: fresh fish with fennel, mint and orange. And the last from Hawaii: sweet and savory marinated tuna with green onion and sesame seeds on a bed of rice. Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. In this special workshop, the seafood experts at Red's Best will lead the class through preparing three seasonal, chilled seafood appetizers, while also educating attendees about different local species, sustainable fisheries, and buying seasonally. Mediterranean-inspired Ceviche Peruvian-inspired Ceviche Hawaiian-inspired Poke While you’re learning about and eating these raw delicacies, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. Ceviche & Poke with Red's Best Wednesday, July 186:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. This is a hands-on class, so prepare to get your hands dirty! Please RSVP in advance. We are limiting the class to 24 people, so it will sell out.

    Jul 18
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jul 19 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Jul 19
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Jul 20
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Ahhhh SUMMER! The most bountiful time of the year for New England farms. And lucky for us, we get to work with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, July 21 | 5:00-7:00 pm | Mid-Summer Menu Wednesday, August 1 | 6:00-8:00 pm | Mid-Summer Menu Friday, August 3 | 6:00-8:00 pm | Mid-Summer Menu Saturday, August 18 | 5:00-7:00 pm | Late Summer Menu Friday, August 31 | 6:00-8:00 pm | Late Summer Menu Friday, September 7 | 6:00-8:00 pm | Late Summer Menu Saturday, September 22 | 5:00-7:00 pm | Late Summer Menu Menu #1: Mid-Summer Warm green bean salad from Stillman's Farm with red wine vinegar, and mustard Walnuts with Q’s nuts and Soluna Garden Farm spices (attendees make spiced nuts) Chestnut Farms duck breast with corn and red pepper chutney, fresh greens with lemon Summer berry shortcakes with boozy whipped cream from Appleton Farms This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Menu #2: Late Summer Blistered Cherry tomato, arugula, and smoked capri fresh goat cheese from Appleton Farms maple apple cider vin reduction Parker House Rolls (attendees make these) Red's Best Lobster salad with caper remoulade Soluna Garden Farm apple pie spice Ice cream, seared peaches/fruit Unfortunately, this menu can NOT be made vegetarian, gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jul 21
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Food

    Ahhhh SUMMER! The most bountiful time of the year for New England farms. And lucky for us, we get to work with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, July 21 | 5:00-7:00 pm | Mid-Summer Menu Sunday, July 22 | 1:00-3:00 pm | Mid-Summer Menu Wednesday, August 1 | 6:00-8:00 pm | Mid-Summer Menu Friday, August 3 | 6:00-8:00 pm | Mid-Summer Menu Saturday, August 18 | 5:00-7:00 pm | Late Summer Menu Friday, August 31 | 6:00-8:00 pm | Late Summer Menu Friday, September 7 | 6:00-8:00 pm | Late Summer Menu Saturday, September 22 | 5:00-7:00 pm | Late Summer Menu Menu #1: Mid-Summer Warm green bean salad from Stillman's Farm with red wine vinegar, and mustard Walnuts with Q’s nuts and Soluna Garden Farm spices (attendees make spiced nuts) Chestnut Farms duck breast with corn and red pepper chutney, fresh greens with lemon Summer berry shortcakes with boozy whipped cream from Appleton Farms This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Menu #2: Late Summer Blistered Cherry tomato, arugula, and smoked capri fresh goat cheese from Appleton Farms maple apple cider vin reduction Parker House Rolls (attendees make these) Red's Best Lobster salad with caper remoulade Soluna Garden Farm apple pie spice Ice cream, seared peaches/fruit Unfortunately, this menu can NOT be made vegetarian, gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jul 22
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Sunday, July 22 from 4:00-6:00 pm Sunday, August 12 from 4:00-6:00 pm Saturday, September 15 from 5:00-7:00 pm Sunday, September 23 from 4:00-6:00 pm Menu: Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Jul 22
  • The Art of The Dumpling with Noodle Lab

    Learn the art of the dumpling. In this fun, hands-on class, Audrey Yap, co-owner of Noodle Lab, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. Audrey will walk attendees through the steps for preparing homemade dough and share secrets for shaping and filling dumplings. Enjoy working alongside classmates and practice shaping and pan searing dumplings to perfection. Plus, learn techniques for making fresh dipping sauce from scratch! Each participate will enjoy 12 dumplings each. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chicken and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory soy dipping sauce The Art of The Dumpling with Noodle Lab Wednesday, June 27  Wednesday, July 25 Wednesday, August 22 Wednesday, September 196:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Jul 25
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jul 26 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Jul 26
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Jul 27
  • Mixology Class with Short Path Distillery

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Short Path Distillery liquors paired with handmade bitters, syrups, and mixers. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. Working in a small group, participants will learn how to make three cocktails start to finish and talk about basic cocktail terminology: up, rocks, stirred vs. shaken, different types of shakers, stirrers, bitters vs. mixers, etc. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Short Path locally-made spirits. July, August and September Cocktails: Martini with Short Path flagship Gin & Americano Blanc Bee's Knees with Short Path Summer Gin Ro'jito with Short Path Rosid Rum Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, July 27 from 6:00-7:30 pm Friday, August 24 from 6:00-7:30 pm Friday, September 28 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Danielle Mendiola Danielle is the Manager of Wholesale & Distribution at Short Path Distillery and enjoys engaging folks in conversations about new spirits, how they're made and how to interact with them. She has an affinity for the classic cocktails (martinis, martinez's, negronis) but loves a good dry, bubbly especially if it goes down well with oysters.

    Jul 27
  • KITCHEN Master Class: Summertime Veggies and Chicken Three-Ways

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours on Saturday, from 1:00-3:00 pm. Saturday, July 14 | Summertime Veggies Saturday, July 28 | Summertime Veggies Saturday, August 11 | Summertime Veggies Saturday, August 25 | Chicken 3-ways Saturday, September 15 | Chicken 3-ways Saturday, September 29 | Chicken 3-ways Summertime Veggies: Celebrate summer by making fresh veggies the star of your plate Peach and tomatos from Stillman's Farm with warm ricotta and basil, honey fruit shrub from Corner Stalk Farm (attendees make ricotta from scratch) Warm cranberry bean salad with sumac onions, asiago cheese from Appleton Farms, local grains, and herbs from Corner Stalk Farm. Tacos with peppers, zucchini, onions and elote (off the cob Mexican-style sweet corn) and spicy salsa verde from Stillman's Farm and pickled green tomatoes Chicken Three-Ways: Chicken that's thoughtfully raised and expertly prepared in three classic styles (chicken sourced from Chestnut Farms) Appleton Farms buttermilk fried chicken with fresh gravy and a simple green salad "Trussed" and roasted chicken with fresh herbs and simple seasoning with herbed potatoes Traditional chicken tikka masala using spice blends from Soluna Garden Farm The Summertime Veggie menu is completely vegetarian and can be made vegan or gluten-free. The Chicken 3-ways menu cannot be made vegetarian, vegan or gluten-free. Please email kitcheninfo@thetrustees.org for special dietary requests. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jul 28
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.  Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: June 23 July 14 July 28 August 11 August 25 September 8 September 22 Topics: June 23 - It's time for ice cream!! Learn how to make fresh ice cream from scratch with Betsey from Crescent Ridge Dairy.  July 14 - Let's put together a summer picnic using local, seasonal ingredients from the Boston Public Market farmers!  July 28 - Make dumplings from scratch with Chef Cleo. August 11 - Breakfast is the most important (and delicious) meal of the day! Make cinnamon buns and fruit parfait with Chef Cleo. August 25 - All the veggies are in season! Learn how to create colorful and yummy veggie sushi with a savory dipping sauce.  September 8 - Fall is right around the corner. Learn about the changing seasons on the farm and create a seasonal veggie dish using ingredients from Siena Farm. September 22 - It's finally time for Apples! Red Apple Farm will teach us how to make Apple Bread Pudding and we'll learn about the different apple varieties and taste them all.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. 

    Jul 28
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Friday, June 1 (6:00-8:00 pm) Sunday, June 3 (4:00-6:00 pm) Wednesday, June 13 (6:00-8:00 pm) Saturday, June 16 (1:00-3:00 pm) Sunday, July 1 (4:00-6:00 pm) Sunday, July 8 (4:00-6:00 pm) Sunday, July 15 (4:00-6:00 pm) Saturday, July 28 (5:00-7:00 pm) Sunday, August 5 (4:00-6:00 pm) Sunday, August 19 (4:00-6:00 pm) Sunday, September 23 (12:00-2:00 pm) Sunday, September 30 (12:00-2:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.   Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact kitcheninfo@thetrustees.org at least 7 days prior to the start of the program to receive a full refund. Refunds will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes. The KITCHEN reserves the right to change program locations, schedules, or instructors when necessary.

    Jul 28
  • Natural Dye Workshop with New England Farm to Fiber

    The KITCHEN is pleased to present a hands-on Natural Dye Workshop in partnership with New England Farm to Fiber and Wing & A Prayer Farm. Enhance your appreciation for the natural world with a day of dyeing Wing & A Prayer Farm yarns using foraged and found materials for luminescent, beautiful color. Through demo, discussion, and a hands-on approach, Tammy from Wing & Prayer Farm will lead you on journey of exploring the world of natural color. Natural Dye Workshop THE KITCHEN at the Boston Public Market 100 Hanover Street, Boston Sunday, July 29, 9AM - 2PM In this workshop, you will learn how to derive color from a variety of materials such as petals, berries, cones, found objects from the field, forest and your very own kitchen. You will learn how to prepare your fibers for dyeing using simple mordants that can be collected from the garden or the woodland floor, and about overdyes and modifiers to alter your colors to produce lasting, naturally beautiful yarn. Local resources are the heart of Tammy’s natural dyeing stock but, additionally, she sources through a variety of methods to obtain colors as sustainably as possible. The class will begin with a demo which details preparation of fiber and dye stock, different methods of coloring your yarn, and samples of seasonal palettes. There will be time to explore Eco Printing & Bundle Dyeing for varied prints and colors using leaves, flowers, nuts and bark. We’ll explore the various methods of extracting color from a range of objects, a notebook is handy for this class. The pace of the workshop is steady and relaxed, as there is no rushing natural dyeing. We will ensure you have plenty of time to learn without becoming overwhelmed if you are new to dyeing, or ask questions and explore if you come with some background in dyeing. We will break for lunch midway through the workshop. Costs: General tickets (non-members) are $155 and Trustees Member tickets are $125. This includes a $30 materials fee. Each student will receive a Wing & A Prayer Farm Natural Dye Booklet; pre-scoured, pre-mordanted fibers for dyeing including 300 grams of Wing & A Prayer Farm breed specific farm yarn and roving; 100% organic cotton cellulose fiber square + 100% organic protein fiber square; natural dye extract; foraged materials; waterproof packaging for taking wet fiber at conclusion of class. About Tammy and Wing & A Prayer Farm Tammy is a shepherdess on Wing & A Prayer Farm in Southern Vermont where she raises various fiber flocks and herds to cultivate breed-specific farm yarns. In addition to caring for the farm of 70 sheep, 9 alpacas, 9 angora goats, 6 Cashmere goats and more, she dyes her own yarn with color from nature using plant matter in her surrounds and natural dye extracts. She has over 30 years of experience as an educator and she regularly shares at workshops and farm tours. About New England Farm to Fiber New England Farm to Fiber is an all natural farm fiber company based in the Boston Public Market. We support and promote small family fiber farms throughout New England with an emphasis on breed specific yarns.

    Jul 29
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Ahhhh SUMMER! The most bountiful time of the year for New England farms. And lucky for us, we get to work with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Friday, July 6 | 6:00-8:00 pm | Mid-Summer Menu Saturday, July 21 | 5:00-7:00 pm | Mid-Summer Menu Wednesday, August 1 | 6:00-8:00 pm | Mid-Summer Menu Friday, August 3 | 6:00-8:00 pm | Mid-Summer Menu Saturday, August 18 | 5:00-7:00 pm | Late Summer Menu Friday, August 31 | 6:00-8:00 pm | Late Summer Menu Friday, September 7 | 6:00-8:00 pm | Late Summer Menu Saturday, September 22 | 5:00-7:00 pm | Late Summer Menu Menu #1: Mid-Summer Warm green bean salad from Stillman's Farm with red wine vinegar, and mustard Walnuts with Q’s nuts and Soluna Garden Farm spices (attendees make spiced nuts) Chestnut Farms duck breast with corn and red pepper chutney, fresh greens with lemon Summer berry shortcakes with boozy whipped cream from Appleton Farms This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Menu #2: Late Summer Blistered Cherry tomato, arugula, and smoked capri fresh goat cheese from Appleton Farms maple apple cider vin reduction Parker House Rolls (attendees make these) Red's Best Lobster salad with caper remoulade Soluna Garden Farm apple pie spice Ice cream, seared peaches/fruit Unfortunately, this menu can NOT be made vegetarian, gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Aug 1
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 2 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Aug 2
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Aug 3
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Ahhhh SUMMER! The most bountiful time of the year for New England farms. And lucky for us, we get to work with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Friday, July 6 | 6:00-8:00 pm | Mid-Summer Menu Saturday, July 21 | 5:00-7:00 pm | Mid-Summer Menu Wednesday, August 1 | 6:00-8:00 pm | Mid-Summer Menu Friday, August 3 | 6:00-8:00 pm | Mid-Summer Menu Saturday, August 18 | 5:00-7:00 pm | Late Summer Menu Friday, August 31 | 6:00-8:00 pm | Late Summer Menu Friday, September 7 | 6:00-8:00 pm | Late Summer Menu Saturday, September 22 | 5:00-7:00 pm | Late Summer Menu Menu #1: Mid-Summer Warm green bean salad from Stillman's Farm with red wine vinegar, and mustard Walnuts with Q’s nuts and Soluna Garden Farm spices (attendees make spiced nuts) Chestnut Farms duck breast with corn and red pepper chutney, fresh greens with lemon Summer berry shortcakes with boozy whipped cream from Appleton Farms This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Menu #2: Late Summer Blistered Cherry tomato, arugula, and smoked capri fresh goat cheese from Appleton Farms maple apple cider vin reduction Parker House Rolls (attendees make these) Red's Best Lobster salad with caper remoulade Soluna Garden Farm apple pie spice Ice cream, seared peaches/fruit Unfortunately, this menu can NOT be made vegetarian, gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Aug 3
  • Truffle Making Workshop with Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with your whole family! First, attendees will learn how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread into this delicious treat (it's like fondue). Then, roll decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier, and take home a dozen truffles to eat at home or gift to a friend! We have several family-friendly truffle making classes that will satisfy all your wildest cravings & let you share a sweet moment with your whole family making chocolate side-by-side. Family-Friendly Truffle Making w/ Taza Saturday, April 7, 1:00-2:00 pm Saturday, May 5, 1:00-2:00 pm Saturday, June 2, 1:00-2:00 Saturday, July 7, 2:00-3:00 pm Saturday, August 4, 1:00-2:00 pm Saturday, September 1, 1:00-2:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Aug 4
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts: First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, June 16, 5:30-7:00 pm Saturday, July 7, 5:00-6:30 pm Saturday, July 14, 5:00-6:30 pm Saturday, August 4, 5:00-6:30 pm Saturday, August 11, 5:00-6:30 pm Saturday, September 1, 5:00-6:30 pm Saturdya, September 8, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Aug 4
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Friday, June 1 (6:00-8:00 pm) Sunday, June 3 (4:00-6:00 pm) Wednesday, June 13 (6:00-8:00 pm) Saturday, June 16 (1:00-3:00 pm) Sunday, July 1 (4:00-6:00 pm) Sunday, July 8 (4:00-6:00 pm) Sunday, July 15 (4:00-6:00 pm) Saturday, July 28 (5:00-7:00 pm) Sunday, August 5 (4:00-6:00 pm) Sunday, August 19 (4:00-6:00 pm) Sunday, September 23 (12:00-2:00 pm) Sunday, September 30 (12:00-2:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.  Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact kitcheninfo@thetrustees.org at least 7 days prior to the start of the program to receive a full refund. Refunds will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes. The KITCHEN reserves the right to change program locations, schedules, or instructors when necessary.

    Aug 5
  • Baking School: Ice Cream Cakes with Chef Cleo

    We're celebrating summer with a special treat: Ice Cream Cakes! Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect desserts. This July, August and September we've decided to through all Baking School rules out the window and spend some time focused on everyone's favorite summer dessert so we've parnered with the ice cream experts, Crescent Ridge Dairy! Attendees will work in teams to make ice cream from scratch using farm-fresh cream and all the toppings, like fresh ganache and vanilla whipped cream. They will also learn how to make the perfect, moist cake. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they create their cakes! Baking School is scheduled for Sundays from 1:00-3:00 pm. Dates: July 8 July 15 August 5 August 12 September 9 September 16 Topics and Dates: July | Fresh Stillman's Farm strawberry ice cream with classic vanilla cake and Appleton Farms whipped cream - strawberries sourced from Stillman's Farm August | Decadent Taza Chocolate ice cream with Q's Nuts peanut butter cake and a rich Taza ganache and Q's nuts topping September | Mint chocolate chip ice cream using fresh mint from Corner Stalk Farms and Taza Chocolate with a moist Taza Chocolate cake and Appleton Farms whipped cream About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Aug 5
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 9 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Aug 9
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Aug 10
  • Mixology Class with Bully Boy Distillers

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Bully Boy Distillers liquors paired with their freshly made bitters and syrups. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. Working in a small group, participants will learn how to make three cocktails start to finish and talk about basic cocktail terminology: up, rocks, stirred vs. shaken, different types of shakers, stirrers, bitters vs. mixers, etc. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Bully Boy whiskey, rum and gin. July, August, and September Cocktails Classic Brown Derby made with American Straight Whiskey Vodka Gimlet made with Vodka Bees Knees made with Estate Gin Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, July 13 from 6:00-7:30 pm Friday, August 10 from 6:00-7:30 pm Friday, September 14 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility. Classes will be led by either Alex Koblan or Adrian Navarro from the Bully Boy team. Alex Koblan has been a brand ambassador for Bully Boy for over 2 years and recently took on a full time position running the distillery Tasting Room, events program, and social media/marketing. Her first foray into the beverage industry was with beer which developed into a passion for spirits and all things Bully Boy. Swing by the Tasting Room most nights to catch her in action. Adrian Navarro is one of the lead bartenders in the Bully Boy Tasting Room and has been with the team since the space opened in April of 2017. Adrian's passion for riffs on classic cocktails and sweet liquid treats can be found all over the Bully Boy menu and he prides himself on ensuring each and every guest has a wonderful and unique experience during their visits. Stop in Thursdays through Sundays to see him in action at the Tasting Room!

    Aug 10
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.  Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: June 23 July 14 July 28 August 11 August 25 September 8 September 22 Topics: June 23 - It's time for ice cream!! Learn how to make fresh ice cream from scratch with Betsey from Crescent Ridge Dairy.  July 14 - Let's put together a summer picnic using local, seasonal ingredients from the Boston Public Market farmers!  July 28 - Make dumplings from scratch with Chef Cleo. August 11 - Breakfast is the most important (and delicious) meal of the day! Make cinnamon buns and fruit parfait with Chef Cleo. August 25 - All the veggies are in season! Learn how to create colorful and yummy veggie sushi with a savory dipping sauce.  September 8 - Fall is right around the corner. Learn about the changing seasons on the farm and create a seasonal veggie dish using ingredients from Siena Farm. September 22 - It's finally time for Apples! Red Apple Farm will teach us how to make Apple Bread Pudding and we'll learn about the different apple varieties and taste them all.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. 

    Aug 11
  • KITCHEN Master Class: Summertime Veggies and Chicken Three-Ways

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours on Saturday, from 1:00-3:00 pm. Saturday, July 14 | Summertime Veggies Saturday, July 28 | Summertime Veggies Saturday, August 11 | Summertime Veggies Saturday, August 25 | Chicken 3-ways Saturday, September 15 | Chicken 3-ways Saturday, September 29 | Chicken 3-ways Summertime Veggies: Celebrate summer by making fresh veggies the star of your plate Peach and tomatos from Stillman's Farm with warm ricotta and basil, honey fruit shrub from Corner Stalk Farm (attendees make ricotta from scratch) Warm cranberry bean salad with sumac onions, asiago cheese from Appleton Farms, local grains, and herbs from Corner Stalk Farm. Tacos with peppers, zucchini, onions and elote (off the cob Mexican-style sweet corn) and spicy salsa verde from Stillman's Farm and pickled green tomatoes Chicken Three-Ways: Chicken that's thoughtfully raised and expertly prepared in three classic styles (chicken sourced from Chestnut Farms) Appleton Farms buttermilk fried chicken with fresh gravy and a simple green salad "Trussed" and roasted chicken with fresh herbs and simple seasoning with herbed potatoes Traditional chicken tikka masala using spice blends from Soluna Garden Farm The Summertime Veggie menu is completely vegetarian and can be made vegan or gluten-free. The Chicken 3-ways menu cannot be made vegetarian, vegan or gluten-free. Please email kitcheninfo@thetrustees.org for special dietary requests. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Aug 11
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts: First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, June 16, 5:30-7:00 pm Saturday, July 7, 5:00-6:30 pm Saturday, July 14, 5:00-6:30 pm Saturday, August 4, 5:00-6:30 pm Saturday, August 11, 5:00-6:30 pm Saturday, September 1, 5:00-6:30 pm Saturdya, September 8, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Aug 11
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Sunday, July 22 from 4:00-6:00 pm Sunday, August 12 from 4:00-6:00 pm Saturday, September 15 from 5:00-7:00 pm Sunday, September 23 from 4:00-6:00 pm Menu: Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Aug 12
  • Baking School: Ice Cream Cakes with Chef Cleo

    We're celebrating summer with a special treat: Ice Cream Cakes! Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect desserts. This July, August and September we've decided to through all Baking School rules out the window and spend some time focused on everyone's favorite summer dessert so we've parnered with the ice cream experts, Crescent Ridge Dairy! Attendees will work in teams to make ice cream from scratch using farm-fresh cream and all the toppings, like fresh ganache and vanilla whipped cream. They will also learn how to make the perfect, moist cake. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they create their cakes! Baking School is scheduled for Sundays from 1:00-3:00 pm. Dates: July 8 July 15 August 5 August 12 September 9 September 16 Topics and Dates: July | Fresh Stillman's Farm strawberry ice cream with classic vanilla cake and Appleton Farms whipped cream - strawberries sourced from Stillman's Farm August | Decadent Taza Chocolate ice cream with Q's Nuts peanut butter cake and a rich Taza ganache and Q's nuts topping September | Mint chocolate chip ice cream using fresh mint from Corner Stalk Farms and Taza Chocolate with a moist Taza Chocolate cake and Appleton Farms whipped cream About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Aug 12
  • Sea-to-KITCHEN Cooking Class: Lobster Feast with Red's Best

    Lobster fans rejoice! This special cooking class was created just for you. Join us for Sea-to-KITCHEN on Wednesday, August 15 and learn all about lobster and sustainable seafood from our friends at Red’s Best. Get out of your kitchen and into ours with our Farm-to-KITCHEN Cooking Classes (except in this case it’s SEA-to-KITCHEN). In this class, you will learn how to crack into this crafty crustacean and create two classic lobster dishes to add to your culinary repertoire. These recipes will tantalize your taste buds and teach you to utilize lobster in ways you’ve only had in restaurants (but are so easy to recreate a home!). In this class, each attendee will be presented with their own 1.5 pound live lobster. Then, our chef and Red's Best experts will teach attendees how to humanly prepare and cook their lobster, plus how to get every last tidbit of succulent meat from the shell. Then attendees will create two classic New England dishes from scratch guided by our chef. Attendees will then enjoy what they've made together as a group. The Menu: Classic cold lobster salad with homemade aioli on spring greens Lobster bisque with farm-fresh cream from Appleton Farms Sea-to-KITCHEN Lobster Feast Wednesday, August 156:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class our chef will demonstrate techniques and guide you through creating each recipe yourself. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Aug 15
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 16 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Aug 16
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Aug 17
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Ahhhh SUMMER! The most bountiful time of the year for New England farms. And lucky for us, we get to work with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Saturday, July 21 | 5:00-7:00 pm | Mid-Summer Menu Wednesday, August 1 | 6:00-8:00 pm | Mid-Summer Menu Friday, August 3 | 6:00-8:00 pm | Mid-Summer Menu Saturday, August 18 | 5:00-7:00 pm | Late Summer Menu Friday, August 31 | 6:00-8:00 pm | Late Summer Menu Friday, September 7 | 6:00-8:00 pm | Late Summer Menu Saturday, September 22 | 5:00-7:00 pm | Late Summer Menu Menu #1: Mid-Summer Warm green bean salad from Stillman's Farm with red wine vinegar, and mustard Walnuts with Q’s nuts and Soluna Garden Farm spices (attendees make spiced nuts) Chestnut Farms duck breast with corn and red pepper chutney, fresh greens with lemon Summer berry shortcakes with boozy whipped cream from Appleton Farms This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Menu #2: Late Summer Blistered Cherry tomato, arugula, and smoked capri fresh goat cheese from Appleton Farms maple apple cider vin reduction Parker House Rolls (attendees make these) Red's Best Lobster salad with caper remoulade Soluna Garden Farm apple pie spice Ice cream, seared peaches/fruit Unfortunately, this menu can NOT be made vegetarian, gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Aug 18
  • Farm Fresh Skin: A Soap Making Workshop Using Ingredients from the Farm

    Learn the art of handmade soap making with Dr. Carolyn Bessette using organic soap base and all natural ingredients. Participants will craft beautiful artisanal soaps with farm fresh ingredients from Stillman’s Farm, and will learn about the benefits of natural skin care. Rosemary Heirloom Beet, Lavender Heirloom Carrot, Lemon Poppyseed, and Rose Clay Oatmeal are a just a few of the options available. All materials and essential oils will be provided. Each participant will make and take home two 8oz bars of soap. Age 12 and up. About Dr. Carolyn Bessette Carolyn Bessette, M.D., founder of Dr. Bessette Naturals and a former Fortune 500 pharmaceutical company executive, is passionate about natural skin care. She believes “what you put on your skin is like what you eat”. She started her company to educate and inspire people in understanding the importance of chemical-free skin care products for overall health and well-being.

    Aug 18
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Friday, June 1 (6:00-8:00 pm) Sunday, June 3 (4:00-6:00 pm) Wednesday, June 13 (6:00-8:00 pm) Saturday, June 16 (1:00-3:00 pm) Sunday, July 1 (4:00-6:00 pm) Sunday, July 8 (4:00-6:00 pm) Sunday, July 15 (4:00-6:00 pm) Saturday, July 28 (5:00-7:00 pm) Sunday, August 5 (4:00-6:00 pm) Sunday, August 19 (4:00-6:00 pm) Sunday, September 23 (12:00-2:00 pm) Sunday, September 30 (12:00-2:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.  Program Refunds/Cancellations: In the event that a program is cancelled due to severe weather, low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund within 14 days of the cancellation. If you cannot attend a program as planned, contact kitcheninfo@thetrustees.org at least 7 days prior to the start of the program to receive a full refund. Refunds will not be granted for registration cancellations placed fewer than 7 days before the start of the program. There are no refunds for missed classes. The KITCHEN reserves the right to change program locations, schedules, or instructors when necessary.

    Aug 19
  • The Art of The Dumpling with Noodle Lab

    Learn the art of the dumpling. In this fun, hands-on class, Audrey Yap, co-owner of Noodle Lab, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. Audrey will walk attendees through the steps for preparing homemade dough and share secrets for shaping and filling dumplings. Enjoy working alongside classmates and practice shaping and pan searing dumplings to perfection. Plus, learn techniques for making fresh dipping sauce from scratch! Each participate will enjoy 12 dumplings each. While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chicken and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory soy dipping sauce The Art of The Dumpling with Noodle Lab Wednesday, June 27  Wednesday, July 25 Wednesday, August 22 Wednesday, September 196:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Aug 22
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 23 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Aug 23
  • Mixology Class with Short Path Distillery

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Short Path Distillery liquors paired with handmade bitters, syrups, and mixers. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. Working in a small group, participants will learn how to make three cocktails start to finish and talk about basic cocktail terminology: up, rocks, stirred vs. shaken, different types of shakers, stirrers, bitters vs. mixers, etc. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Short Path locally-made spirits. July, August and September Cocktails: Martini with Short Path flagship Gin & Americano Blanc Bee's Knees with Short Path Summer Gin Ro'jito with Short Path Rosid Rum Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, July 27 from 6:00-7:30 pm Friday, August 24 from 6:00-7:30 pm Friday, September 28 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Short Path Distilling By combining old-world distilling techniques with a new-world, chemistry-based approach to spirit development, here at Short Path Distillery we're marrying the art of distilling with the science of taste — and creating unique spirits that represent the best of both worlds. We’re using locally sourced and organic ingredients wherever possible to reflect our commitment to our community and our customers. And we’re handcrafting our spirits in small batches to deliver an engaging experience that starts conversations. We believe in making connections: connecting with our community, connecting with our customers, connecting with the world around us, and connecting distilling’s past with its future. Boston’s rich history and its embrace of innovation serve as inspiration for our products. About Danielle Mendiola Danielle is the Manager of Wholesale & Distribution at Short Path Distillery and enjoys engaging folks in conversations about new spirits, how they're made and how to interact with them. She has an affinity for the classic cocktails (martinis, martinez's, negronis) but loves a good dry, bubbly especially if it goes down well with oysters.

    Aug 24
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Aug 24
  • KITCHEN Master Class: Summertime Veggies and Chicken Three-Ways

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours on Saturday, from 1:00-3:00 pm. Saturday, July 14 | Summertime Veggies Saturday, July 28 | Summertime Veggies Saturday, August 11 | Summertime Veggies Saturday, August 25 | Chicken 3-ways Saturday, September 15 | Chicken 3-ways Saturday, September 29 | Chicken 3-ways Summertime Veggies: Celebrate summer by making fresh veggies the star of your plate Peach and tomatos from Stillman's Farm with warm ricotta and basil, honey fruit shrub from Corner Stalk Farm (attendees make ricotta from scratch) Warm cranberry bean salad with sumac onions, asiago cheese from Appleton Farms, local grains, and herbs from Corner Stalk Farm. Tacos with peppers, zucchini, onions and elote (off the cob Mexican-style sweet corn) and spicy salsa verde from Stillman's Farm and pickled green tomatoes Chicken Three-Ways: Chicken that's thoughtfully raised and expertly prepared in three classic styles (chicken sourced from Chestnut Farms) Appleton Farms buttermilk fried chicken with fresh gravy and a simple green salad "Trussed" and roasted chicken with fresh herbs and simple seasoning with herbed potatoes Traditional chicken tikka masala using spice blends from Soluna Garden Farm The Summertime Veggie menu is completely vegetarian and can be made vegan or gluten-free. The Chicken 3-ways menu cannot be made vegetarian, vegan or gluten-free. Please email kitcheninfo@thetrustees.org for special dietary requests. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Aug 25
  • Maple Mixology Class with Botanical Springs

    Oh My, Maple Mixology! Join Botanical Springs for an evening of Vermont-style backcountry mixology. In this 1.5 hour class, attendees will learn how to make three custom cocktails, including: a brand new styled Bourbon Old Fashioned, a Lemon Maple mojito perfect for a summer day on the patio, and Botanical Springs signature cocktail, the Vermont Gong. A non-alcoholic maple iced tea made with herbs sourced from Soluna farms will also be provided. Along the way, attendees will learn about the art of syrup infusing through interactive discussion, and the ins-and-outs of sugaring in the Vermonter tradition. Attendees will leave the class with a repertoire of replicable maple-inspired cocktails, and a greater understanding of maple sugaring, one of the oldest forms of agriculture native to the Northeast, and quintessential to New England culture. Be warned, after leaving this class, you might find yourself booking your next vacation to upstate Vermont! In each class, participants will learn three signature cocktails paired with Botanical Springs Syrups and locally-made spirits from Hopsters Alley. Summer Cocktails: Bourbon Old Fashion Lemon Maple Mojito Vermont Gong Non-alcoholic Maple Ice Tea Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Saturday, June 23 from 5:30-7:00 pm Saturday, August 25 from 5:30-7:00 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Botanical Springs The Boston Public Market's newest vendor, Botanical Springs makes artisanal, small batch, original infused and blended maple syrups made from only the finest all natural ingredients, making them as pure as the pristine foothills of Montgomery, Vermont they are sourced from. When Botanical Springs set out to develop smart, sustainable agriculture techniques, we searched far and wide for plants and animals that benefit each other as well as the overall environment. Harvesting birch and maple came first, we quickly learned how honey bees can improve the overall health of woodland areas. Now our bees are helping our trees at the same time that we are helping to fight Colony Collapse Disorder and other diseases that have severely diminished bee populations worldwide. About Fracesco Capaldi Francesco Capaldi is the Owner, Head Chef, and Chief mixologist of Botanical Springs. Growing up in Watertown, a suburb of Boston, he attended boarding school in western Massachusetts, where after spending spring break with his teachers collecting sap in the woods, he developed a hopeless romantics love of sugaring. 3 years ago, he decided to leave Bostons’ culinary investment scene and return to his true love, making great maple syrup. Botanical Springs line of infused syrups and birch syrups are an homage inspired by his two passions, maple sugaring and pioneering great food. About Zachariah Brown Zachariah Brown is the Sales and Market Manager for Botanical Springs Infused Maple Syrups. Coming from a background of organic farming in the Boston area, he can often be found chatting away with customers in the Boston Public Market about locally sourced food and fun new maple-centered recipes. He’s passionate about bringing quality, locally sourced food to the people of New England and introducing everyone he meets to awesome new ways to expand their gastronomic horizons.

    Aug 25
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.  Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: June 23 July 14 July 28 August 11 August 25 September 8 September 22 Topics: June 23 - It's time for ice cream!! Learn how to make fresh ice cream from scratch with Betsey from Crescent Ridge Dairy.  July 14 - Let's put together a summer picnic using local, seasonal ingredients from the Boston Public Market farmers!  July 28 - Make dumplings from scratch with Chef Cleo. August 11 - Breakfast is the most important (and delicious) meal of the day! Make cinnamon buns and fruit parfait with Chef Cleo. August 25 - All the veggies are in season! Learn how to create colorful and yummy veggie sushi with a savory dipping sauce.  September 8 - Fall is right around the corner. Learn about the changing seasons on the farm and create a seasonal veggie dish using ingredients from Siena Farm. September 22 - It's finally time for Apples! Red Apple Farm will teach us how to make Apple Bread Pudding and we'll learn about the different apple varieties and taste them all.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. 

    Aug 25
  • Farm-to-KITCHEN Cooking Class: Classic Greek Flavors with Chef Jody Adams

    The KITCHEN at the Boston Public Market is honored to welcome James Beard Award Winner and Top Chef Masters contestant Chef Jody Adams for a very special hands-on cooking experience. In Chef Adams' class, attendees will learn the traditional Greek cuisine that has people lining up for her newest restaurants, Saloniki, in Boston and Cambridge. She will also draw on techniques and flavors of her other popular restaurants, Trade, Porto, and formerly, Rialto. Join us to cook side-by-side with one of Boston's most prestigious chef heros who is committed to highlighting New England’s local farmers, fishermen and artisans on her menus! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Adams you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Wednesday, July 11 | 6-8 pm Wednesday, August 29 | 6-8 pm Wednesday, September 26 | 6-8 pm Menu: Meze: Dakos Salad, Halloumi, Horta, Herb Salad from Stillman's Farm Chestnut Farms Chicken Souvlaki and Siena Farm Zucchini Fritters with Tzatziki Portokalopita (Orange Yogurt Cake) made with Appleton Farms yogurt This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $72 for Trustees member and $90 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Jody Adams In 2016 the James Beard Award-winning Chef Jody Adams shut the doors on her Harvard Square restaurant Rialto after an extraordinary 22-year run. Great food, in her view, no longer depended on a fine dining environment. She turned her attention to the Boston restaurants she built and runs with partners Eric Papachristos, Sean Griffing and Jon Mendez. The lively restaurant TRADE had been rocking on the Greenway in the financial district since 2011. And Saloniki, a fast-casual Greek restaurant in the Fenway, has had lines snaking out the door from its opening day in 2015; its Cambridge spinoff, little more than a year old, is equally popular. Finally, diners looking for a taste of Adams’ signature Mediterranean dishes without the white-tablecloth formality have found a safe harbor in Porto, a full-service restaurant next to Sak’s Fifth Avenue that opened a few months before Rialto closed. “I never stand still,” Adams says. With a closetful of “best” awards for her food and restaurants, Adams is proudest of her work advocating for children’s welfare or combating hunger through her support of the Boston Food Bank. In 2010 she received the Humanitarian of the Year Award from Share our Strength. During regular visits to Haiti, she helps to shape and maintain the hospitality programs for Partners in Health facilities. Adams might now be perched at the pinnacle of her career, except that another pinnacle might be just around the corner. A third Saloniki is planned to open in Harvard Square next fall. She’s definitely not standing still. Adams will be inducted to the prestegious James Beard Foundation’s “Who’s Who” list in May of 2018.

    Aug 29
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Aug 30 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Aug 30
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Ahhhh SUMMER! The most bountiful time of the year for New England farms. And lucky for us, we get to work with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Friday, July 6 | 6:00-8:00 pm | Mid-Summer Menu Saturday, July 21 | 5:00-7:00 pm | Mid-Summer Menu Wednesday, August 1 | 6:00-8:00 pm | Mid-Summer Menu Friday, August 3 | 6:00-8:00 pm | Mid-Summer Menu Saturday, August 18 | 5:00-7:00 pm | Late Summer Menu Friday, August 31 | 6:00-8:00 pm | Late Summer Menu Friday, September 7 | 6:00-8:00 pm | Late Summer Menu Saturday, September 22 | 5:00-7:00 pm | Late Summer Menu Menu #1: Mid-Summer Warm green bean salad from Stillman's Farm with red wine vinegar, and mustard Walnuts with Q’s nuts and Soluna Garden Farm spices (attendees make spiced nuts) Chestnut Farms duck breast with corn and red pepper chutney, fresh greens with lemon Summer berry shortcakes with boozy whipped cream from Appleton Farms This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Menu #2: Late Summer Blistered Cherry tomato, arugula, and smoked capri fresh goat cheese from Appleton Farms maple apple cider vin reduction Parker House Rolls (attendees make these) Red's Best Lobster salad with caper remoulade Soluna Garden Farm apple pie spice Ice cream, seared peaches/fruit Unfortunately, this menu can NOT be made vegetarian, gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Aug 31
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Aug 31
  • Truffle Making Workshop with Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate with your whole family! First, attendees will learn how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread into this delicious treat (it's like fondue). Then, roll decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier, and take home a dozen truffles to eat at home or gift to a friend! We have several family-friendly truffle making classes that will satisfy all your wildest cravings & let you share a sweet moment with your whole family making chocolate side-by-side. Family-Friendly Truffle Making w/ Taza Saturday, April 7, 1:00-2:00 pm Saturday, May 5, 1:00-2:00 pm Saturday, June 2, 1:00-2:00 Saturday, July 7, 2:00-3:00 pm Saturday, August 4, 1:00-2:00 pm Saturday, September 1, 1:00-2:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $35 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Sep 1
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts: First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, June 16, 5:30-7:00 pm Saturday, July 7, 5:00-6:30 pm Saturday, July 14, 5:00-6:30 pm Saturday, August 4, 5:00-6:30 pm Saturday, August 11, 5:00-6:30 pm Saturday, September 1, 5:00-6:30 pm Saturdya, September 8, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Sep 1
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Sep 6 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Sep 6
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Sep 7
  • Farm-to-KITCHEN Cooking Class: Summer in New England Comfort Foods

    Ahhhh SUMMER! The most bountiful time of the year for New England farms. And lucky for us, we get to work with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience! Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Friday, July 6 | 6:00-8:00 pm | Mid-Summer Menu Saturday, July 21 | 5:00-7:00 pm | Mid-Summer Menu Wednesday, August 1 | 6:00-8:00 pm | Mid-Summer Menu Friday, August 3 | 6:00-8:00 pm | Mid-Summer Menu Saturday, August 18 | 5:00-7:00 pm | Late Summer Menu Friday, August 31 | 6:00-8:00 pm | Late Summer Menu Friday, September 7 | 6:00-8:00 pm | Late Summer Menu Saturday, September 22 | 5:00-7:00 pm | Late Summer Menu Menu #1: Mid-Summer Warm green bean salad from Stillman's Farm with red wine vinegar, and mustard Walnuts with Q’s nuts and Soluna Garden Farm spices (attendees make spiced nuts) Chestnut Farms duck breast with corn and red pepper chutney, fresh greens with lemon Summer berry shortcakes with boozy whipped cream from Appleton Farms This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Menu #2: Late Summer Blistered Cherry tomato, arugula, and smoked capri fresh goat cheese from Appleton Farms maple apple cider vin reduction Parker House Rolls (attendees make these) Red's Best Lobster salad with caper remoulade Soluna Garden Farm apple pie spice Ice cream, seared peaches/fruit Unfortunately, this menu can NOT be made vegetarian, gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Sep 7
  • Truffle Making Workshop with Taza Chocolate (with Wine!)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts: First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Saturday, June 16, 5:30-7:00 pm Saturday, July 7, 5:00-6:30 pm Saturday, July 14, 5:00-6:30 pm Saturday, August 4, 5:00-6:30 pm Saturday, August 11, 5:00-6:30 pm Saturday, September 1, 5:00-6:30 pm Saturdya, September 8, 5:00-6:30 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Sep 8
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.  Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: June 23 July 14 July 28 August 11 August 25 September 8 September 22 Topics: June 23 - It's time for ice cream!! Learn how to make fresh ice cream from scratch with Betsey from Crescent Ridge Dairy.  July 14 - Let's put together a summer picnic using local, seasonal ingredients from the Boston Public Market farmers!  July 28 - Make dumplings from scratch with Chef Cleo. August 11 - Breakfast is the most important (and delicious) meal of the day! Make cinnamon buns and fruit parfait with Chef Cleo. August 25 - All the veggies are in season! Learn how to create colorful and yummy veggie sushi with a savory dipping sauce.  September 8 - Fall is right around the corner. Learn about the changing seasons on the farm and create a seasonal veggie dish using ingredients from Siena Farm. September 22 - It's finally time for Apples! Red Apple Farm will teach us how to make Apple Bread Pudding and we'll learn about the different apple varieties and taste them all.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. 

    Sep 8
  • Farm-to-KITCHEN Cooking Class: Native Foods of Massachusetts

    This September, we are excited to bring you a very special cooking experience that focuses on the foods and cooking styles of Massachusett's Native American Tribe, the Wampanoag, who resided in Eastern Massachusetts during the 17th century and whose decendants still live in the Commonwealth today. This class will highlight pre-colonial diets and farming practices, including seasonal rounds of fishing, planting, harvesting, hunting, and seed saving, while also providing some insight into the past and current Wampanoag population. While fairly invisible in our current food system, the Wampanoag contributed greatly to our food production knowledge and our understanding of seasonal eating. This class sets out to honor these great people and educate attendees on the history of local food. Our menu focuses on the Wampanoag's "three sisters" crops of corn, beans and squash, which will be in peak season in September. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Dates: Sunday, Sept 9 | 4-6 pm Friday, Sept 21 | 6-8 pm Sunday, Sept 30 | 4-6 pm Menu: Smoked Fish and Green Bean Salad, featuring fish from Boston Smoked Fish Co. Sweet Corn and Squash Fritters with Crema Easy Drop Berry Shortcakes with fresh Appleton Farms cream This menu can be made vegetarian, but not gluten free, or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.   About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Sep 9
  • Baking School: Ice Cream Cakes with Chef Cleo

    We're celebrating summer with a special treat: Ice Cream Cakes! Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect desserts. This July, August and September we've decided to through all Baking School rules out the window and spend some time focused on everyone's favorite summer dessert so we've parnered with the ice cream experts, Crescent Ridge Dairy! Attendees will work in teams to make ice cream from scratch using farm-fresh cream and all the toppings, like fresh ganache and vanilla whipped cream. They will also learn how to make the perfect, moist cake. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they create their cakes! Baking School is scheduled for Sundays from 1:00-3:00 pm. Dates: July 8 July 15 August 5 August 12 September 9 September 16 Topics and Dates: July | Fresh Stillman's Farm strawberry ice cream with classic vanilla cake and Appleton Farms whipped cream - strawberries sourced from Stillman's Farm August | Decadent Taza Chocolate ice cream with Q's Nuts peanut butter cake and a rich Taza ganache and Q's nuts topping September | Mint chocolate chip ice cream using fresh mint from Corner Stalk Farms and Taza Chocolate with a moist Taza Chocolate cake and Appleton Farms whipped cream About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Sep 9
  • "Aw Shucks" Hands-on Raw Bar with Red’s Best

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply their fresh, local and sustainably-caught oysters, clams, and a variety of seasonal shellfish. One of their expert shuckers and seafood aficionados will guide participants through a shucking lesson. Everyone will get eat their fill of these raw delicacies and will add “oyster shucking” to their list of new skills! While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. We'll also have a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts' cheeses. Hands-on Raw Bar with Red's Best Wednesday, June 20 Tuesday, September 116:00-7:30 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston This is a hands-on class, so prepare to get your hands dirty! Book tickets soon as this popular class will sell out. Cost is $55 for Trustees member and $69 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Sep 11
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Sep 13 11:45AM-12:30PM and 1PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Recipes for these classes can be found at www.projectbread.org/bpmrecipe

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org. Recipes for these classes can be found at www.projectbread.org/bpmrecipe. 

    Sep 13
  • Mixology Class with Bully Boy Distillers

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Bully Boy Distillers liquors paired with their freshly made bitters and syrups. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. Working in a small group, participants will learn how to make three cocktails start to finish and talk about basic cocktail terminology: up, rocks, stirred vs. shaken, different types of shakers, stirrers, bitters vs. mixers, etc. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Bully Boy whiskey, rum and gin. July, August, and September Cocktails Classic Brown Derby made with American Straight Whiskey Vodka Gimlet made with Vodka Bees Knees made with Estate Gin Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, July 13 from 6:00-7:30 pm Friday, August 10 from 6:00-7:30 pm Friday, September 14 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility. Classes will be led by either Alex Koblan or Adrian Navarro from the Bully Boy team. Alex Koblan has been a brand ambassador for Bully Boy for over 2 years and recently took on a full time position running the distillery Tasting Room, events program, and social media/marketing. Her first foray into the beverage industry was with beer which developed into a passion for spirits and all things Bully Boy. Swing by the Tasting Room most nights to catch her in action. Adrian Navarro is one of the lead bartenders in the Bully Boy Tasting Room and has been with the team since the space opened in April of 2017. Adrian's passion for riffs on classic cocktails and sweet liquid treats can be found all over the Bully Boy menu and he prides himself on ensuring each and every guest has a wonderful and unique experience during their visits. Stop in Thursdays through Sundays to see him in action at the Tasting Room!

    Sep 14
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Please check back. Topics will be announced 4-6 weeks in advance. 

    Sep 14
  • Farm-to-KITCHEN Cooking Class: Summer in Rome

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of Roma, Italia at our Farm-to-KITCHEN hands-on cooking class! Chef Juli will lead this cooking class emphasizing the classic recipes she learned while teaching farm-to-table cooking classes in Rome. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates: Sunday, July 22 from 4:00-6:00 pm Sunday, August 12 from 4:00-6:00 pm Saturday, September 15 from 5:00-7:00 pm Sunday, September 23 from 4:00-6:00 pm Menu: Fried local zucchini flowers from Stillman's Farm stuffed with Appleton Farms ricotta Catch of the Day from Red's Best with fresh Salsa Verde using veggies from Stillman's Farm George Howell coffee granita with homemade cream from Appleton farms This menu can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $52 for Trustees member and $65 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Sep 15
  • KITCHEN Master Class: Summertime Veggies and Chicken Three-Ways

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours on Saturday, from 1:00-3:00 pm. Saturday, July 14 | Summertime Veggies Saturday, July 28 | Summertime Veggies Saturday, August 11 | Summertime Veggies Saturday, August 25 | Chicken 3-ways Saturday, September 15 | Chicken 3-ways Saturday, September 29 | Chicken 3-ways Summertime Veggies: Celebrate summer by making fresh veggies the star of your plate Peach and tomatos from Stillman's Farm with warm ricotta and basil, honey fruit shrub from Corner Stalk Farm (attendees make ricotta from scratch) Warm cranberry bean salad with sumac onions, asiago cheese from Appleton Farms, local grains, and herbs from Corner Stalk Farm. Tacos with peppers, zucchini, onions and elote (off the cob Mexican-style sweet corn) and spicy salsa verde from Stillman's Farm and pickled green tomatoes Chicken Three-Ways: Chicken that's thoughtfully raised and expertly prepared in three classic styles (chicken sourced from Chestnut Farms) Appleton Farms buttermilk fried chicken with fresh gravy and a simple green salad "Trussed" and roasted chicken with fresh herbs and simple seasoning with herbed potatoes Traditional chicken tikka masala using spice blends from Soluna Garden Farm The Summertime Veggie menu is completely vegetarian and can be made vegan or gluten-free. The Chicken 3-ways menu cannot be made vegetarian, vegan or gluten-free. Please email kitcheninfo@thetrustees.org for special dietary requests. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Sep 15
  • Baking School: Ice Cream Cakes with Chef Cleo

    We're celebrating summer with a special treat: Ice Cream Cakes! Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect desserts. This July, August and September we've decided to through all Baking School rules out the window and spend some time focused on everyone's favorite summer dessert so we've parnered with the ice cream experts, Crescent Ridge Dairy! Attendees will work in teams to make ice cream from scratch using farm-fresh cream and all the toppings, like fresh ganache and vanilla whipped cream. They will also learn how to make the perfect, moist cake. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they create their cakes! Baking School is scheduled for Sundays from 1:00-3:00 pm. Dates: July 8 July 15 August 5 August 12 September 9 September 16 Topics and Dates: July | Fresh Stillman's Farm strawberry ice cream with classic vanilla cake and Appleton Farms whipped cream - strawberries sourced from Stillman's Farm August | Decadent Taza Chocolate ice cream with Q's Nuts peanut butter cake and a rich Taza ganache and Q's nuts topping September | Mint chocolate chip ice cream using fresh mint from Corner Stalk Farms and Taza Chocolate with a moist Taza Chocolate cake and Appleton Farms whipped cream About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Sep 16

Trustees

The Trustees of Reservations is a non-profit land conservation and historic preservation organization dedicated to preserving natural and historical places in the Commonwealth of Massachusetts.